2 to 3 cups of shredded gouda cheese, or white cheddar cheese, or a mix of Monterrey jack, cheddar and some mozzarella. I’ve used a few versions now and all are very nice. I also like cheese so I go the three cups.

Method: (easy)

Boil your potatoes until fork tender.

While they are boiling, wash your endive, and cut them from top to bottom into 4 quarters. Take out the nasty core.

Scoop potatoes out of water and put into a bowl.

Toss your quartered Endive into the hot boiling potato water. Bring back to boil and boil them for 3 minutes. Remove from water to a colander and let drain.

Now, add to the potatoes the Dijon mustard, salt, pepper, cream and butter and mash well.

Now line the bottom of an 8 by 10 baking dish (or close to that size) with the mashed potato mixture.

Next, on top of the potato mixture place your ham slices until all of the potato is covered.

Then, in a single layer place your belgian endive quarters.

Then on top of that put your lovely cheese.

Bake at 400 F for about 1/2 hour or until cheese is bubbly and browning a bit.